"I don’t go to pubs as much as I’d like to, but if I did, I’d want to shoot a great game of darts, then sit down with a pint of beer and eat this burger." — Rachael Ray
Heat a large griddle pan or large cast-iron skillet over medium-high.
In a medium bowl, mix the beef, grated onion and Worcestershire; season with salt and pepper. Form 4 large patties (thinner in the centers for even cooking). Drizzle the patties with the oil. Cook for 8 minutes, turning occasionally.
Meanwhile, heat a medium saucepan over medium; add the butter. When it melts, whisk in the our. Gradually whisk in the milk and season with salt. Cook, whisking often, until the sauce thickens, about 2 minutes; slowly whisk in the beer. Add the Dijon, granulated garlic and cayenne. Reduce the heat to low, then add the cheese, a handful at a time, whisking to melt between additions.
Build the burgers by spreading the bun bottoms with the grainy Dijon, then top with some pickles and chopped onion. Top with a few sprigs of watercress, the patties, some cheese sauce and the bun tops.